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 Recent News
Unless you are a new vistor you will have noticed we have
a new layout, this is basically to clean things up a bit,
making it easier for the viewer. I hope you like the new
changes
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View Kit
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Very nice, but...
by Woofle
@ 12, Mar 2006 |
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Fermented this with WLP 810 using cold
spring nights as my 'brewing fridge'.
A very nice beer indeed. I thought it
was a lager along the lines of Amstel.
However, I find all these wort kits
disappointingly watery when the
suggested 5L extra water is added. At
$30-$35 a pop, I think they could have a
higher OG. 1.045 at 20L would be more
acceptable.
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Superb Lager
by Lungman - Email Reviewer
@ 05, Dec 2005 |
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Kept this simple as it was my first
Fresh Wort Kit. Just added 5 litres
water and Saflager yeast for superb
drinking in just a few weeks. Fermented
in the mid-teen temperatures, this beer
is very light, yet has a wonderful
lingering after-taste. Simply superb!
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Mexican Standoff
by Big Bad Bear - Email Reviewer
@ 29, Jan 2005 |
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Using the Mexican Lager yeast from White
Labs in a starter, added to the wort
with 5L of water and fermented for 7
days at around 18 degrees.Racked to
glass for 2 months.This beer is
definately like a Mexican Cervesa.very
light on malt and hops but has
mouthfeel.Almost a Corona clone.But add
some fresh lime juice and the beer comes
to life.ZING!!A good
after-mowing-the-lawn-on-a-summers-day
beer.Cheers.
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Oz Beyond the Pale Ale
by Big Bad Bear - Email Reviewer
@ 29, Jan 2005 |
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Using the Lager wort I added a starter
with White Labs British ale yeast
(WLP005). Aerated the wort and added 5 L
water. Fermented at 20 degrees or
thereabouts for 7 days then racked to
glass for 4 weeks. This beer is not like
an IPA. Although it has a definite hop
presence it is not as pronounced as say
a Squire IPA.This beer has a character
all of its own.Good head, nice hop/malt
balance, golden tint and plenty of
mouthfeel.Thanks to Gerard Mears of
Paddys Brewery for the recipe.Cheers.
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San Fran Lager Lout
by Big Bad Bear - Email Reviewer
@ 29, Jan 2005 |
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I started to brew this beer in early
November when the temp was starting to
climb.I used a San Francisco Lager yeast
from White Labs(WLP810)because of its
ability to ferment at higher tempretures
without causing off flavours.Yeast
starter 2 days before.Dropped in wort to
aerate.Added 5 L water and fermented at
22-24 degrees for 5 days then racked to
glass for 2 months.Beer is close to a
California Common.Good head ret little
sulfur or diacetal.Plenty of
mouthfeel.Good allround lager.
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